Oven-Roasted Mediterranean Vegetable Quinoa Salad

By · Reviewed by AislePrompt Editorial · ·

A hearty quinoa salad loaded with oven-roasted vegetables, tossed in a tangy lemon and olive oil dressing for a refreshing and nutritious meal. This mediterranean-inspired vegetarian (mediterranean) ready in about 35 minutes pairs rinsed quinoa, water, small, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 small wedged red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
  2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a large serving bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with 1 tbsp olive oil, 3 tbsp fresh lemon juice, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
  4. Step 4: Stir in 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley. Serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Mediterranean Vegetable Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Mediterranean Vegetable Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Oven-Roasted Mediterranean Vegetable Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Mediterranean Vegetable Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Mediterranean Vegetable Quinoa Salad?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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